BBQ beef ribs

Before you start

• an oven and about 3h30, nearly all of it unattended
• foil, and a tray with sides

Ingredients

Serves 2 · dimmer marks are storecupboard

• 600gbeef short ribs — bone in, cut into individual ribs
• 350gpotatoes
• 3 tbsptomato ketchup
• 1 tbspmolasses — or dark treacle
• 2 tbsphoney
• 2 tbspcane vinegar
• 2 tbspmayonnaise
• 250gwhite cabbage and carrot
• 15gbutter
• 1 tbspoil
• 2 tbspsmoked paprika, cumin and black pepper

Method

7 steps

1. finish · 8m

   Ribs patted dry, rubbed with the oil and then hard with the spice mix and a lot of salt, right into every face.

2. roast · 2h 45m walk away

   On a tray, covered tightly with foil, at 150°C. Low and covered is what renders the fat and softens the connective tissue; hotter only dries the outside.

3. simmer · 12m

   The sauce meanwhile: ketchup, molasses, honey, vinegar and a spoon of the spice mix cooked down until it is glossy and thick enough to coat a spoon.

4. chop · 10m

   Cabbage and carrot shredded fine and dressed with the mayonnaise, a splash of the vinegar and salt. Better after twenty minutes of sitting.

5. roast · 30m walk away

   Potatoes in whole alongside for the last hour, and the foil off the ribs for the last thirty minutes with the sauce brushed on twice. Any earlier and the sugar burns black.

6. rest · 15m walk away

   Ribs rested loosely covered while the potatoes finish. They should give completely when a fork goes in; if they resist they want another half hour, and nothing else will do.

7. finish · 4m

   Potatoes split and buttered, slaw on the side, the tray juices spooned over the ribs.